- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; turkey at 142F; beans at 154F; meatballs at 151F; turkey gravy at 158F.Cold-holding checked good; cheese at 41F; avacado at 38F; sour cream at 37F.High temperature dishwasher shared with main kitchen checked at >180F on final rinse sanitization.Handsinks checked stocked and functional; observed handwashing.Reviewed new food regulations concerning date codes and no bare hands with ready-to-eat foods.Refrigeration and freezer units checked within regulation; date marking codes already in place.Sanitizer buckets at all stations and checked at 200-400ppm quaternary ammonia.
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6/17/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair make-up refrigeration cold-holding drawer (sandwich station). Drawer must close to form a tight seal.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; sausage at 163F; gravy at 156F; chili at 167F; meatballs at 166F; eggs cooking at 168F.Cold-holding checked good; chicken at 38F; ham at 37F; potato salad at 42F; tuna salad at 39F.Handsink stocked and functional; observed handwashing.All refrigeration and freezer units working within regulation; walk-in checked at approximatetly 35F.Dishwasher final rinse checked at >180F on final rinse sanitization.Sanitizer buckets available at 200-400ppm quatinary ammonia.Reviewed employee illness protocols/procedures.
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8/19/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; white sauce at 164F; chili at 171F; sausage at 182F; turkey at 166F; mushroom gravy at 141F; fried potatoes at 169F.Cold-holding checked good; tomatoes at 42F; cheese at 39F; fruit at 44F; cooked and cooled chicken breast at 38F; cottage cheese at 41F; tuna at 42F.High temperature dishwasher checked at >180F on final rinse sanitization. Dishwasher shared with more kitchens.All refrigeration and freezer temperatures checked within regulation; dessert case at 30F; four door case 35F.Santizer solution checked at 200-400ppm quatinary ammonia.Handsink checked stocked and functional; observed handwashing. Please practice no bare hand contact with ready-to-eat foods.
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8/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked*Obsered cook returning to line washing handsProduct brought to line from main kitchen-reheated foods brought in hot-gravy - 158F-beef - 160FAll refrigeration @ 40F or below-noodles - 38F-ham - 38F-burgers - 39FDiscussed placement of raw on grill. Gloves are used then discarded.Raw product stored below ready to eat**Discussed proper order - fish should be above raw beef products. From bottom to top; order should be chicken; beef; pork; fish.Cook had thermometer available for temp checking*Reviewed proper cooking temperatures**Two refrigeration units had gaskets that were beginning to detioriate. Units are holding fine; but when convienent; gaskets should be replaced to ensure continued proper function.
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5/31/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFacility cleanMake up units range from 38F - 40F-tuna @ 39F-turkey @ 40fUpright units @ 40fIce machine cleanSanitizer buckets @ 200ppm quatRaw product stored below ready to eat itemsChemical storage is on separate shelfNo personal items in food prep areas*Recommended having employees occassionally take product temps to ensure proper holding temperatures.
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12/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll hand sinks stockedAll refrigeration @ 40F or belowProduct stored off floorSanitizer buckets in place - 200ppm quatDishwasher okEmployees very knowledgeable**Discussed handling of raw chicken breasts with line cook**Facility was clean; but could use a little detailing for walls and front of equipment.
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7/22/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHot product hot - prime rib held @ 138FNacho cheese - 180FHand sink stocked; Hand washing observedAll refrigeration @ 40F or below; equipped with thermometersTuna salad - 40FMac salad - 38FRaw product stored correctlySingle use glove used for getting raw product out of line drawers
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4/7/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:1) Ensure that raw product (hanburger; etc.) is always stored below ready to eat foods (hashbrowns) and foods which may not be cooked thoroughly or to the same time and temperature.
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6/24/2008 | Routine Inspection 1st | 100 |
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